Smoothie cake without sugar
For the base
| 150 g | sugar-free muesli |
| 100 g | apple sauce |
| 0.5 tbsp | SteviaSweet Crystal |
For the smoothie filling
| 15 g | leaf gelatine |
| 500 g | strawberries |
| 3 | bananas |
| 25 g | SteviaSweet Crystal |
| 1/2 tsü | ground vanilla |
| 200 ml | coconut cream |
To serve
| 200 g | strawberries |
| mint |
- Line the base of a springform tin (20 cm) with baking paper. Coat the sides with a little oil to make the cake easier to remove from the tin.
- Blitz the muesli in a food processor, place in a bowl and mix in the apple sauce and SteviaSweet Crystal. Place the mixture on the base of the tin and press down.
- Soak the gelatine leaves in cold water. Place the strawberries, bananas, SteviaSweet Crystal in the bowl of the food processor. Add 3/4 of the coconut cream and blend until smooth. Squeeze the softened gelatine sheets well and add to the remaining coconut cream. Heat the mixture in a microwave or pan until the gelatine leaves are completely melted. Add the mixture to the smoothie mixture in the food processor and then pour into the tin. Leave to set in the refrigerator for about 4-5 hours.
- Carefully remove the cake from the tin and lift onto a serving plate. Decorate with strawberries and mint leaves.
Nutritional information per portion
| 222 | kcal |
| 933 | kJ |
| 5.5 | Protein in g |
| 33 | Carbohydrates in g |
| 8 | Fat in g |
| 33 | Saved sugar calories |
